Kale, Sun-dried Tomato & Goat Cheese Pesto
from Cooking Instructor Linda HillelServes 12
INGREDIENTS:
1 bunch Kale (about 12 ounces)
2 small Garlic cloves (see Garlic Note below)
1/3 cup Extra virgin olive oil, or a bit more, to taste
1/2 teaspoon Kosher salt, or to taste
1/2 cup Fresh goat cheese
1/2 cup Coarsely chopped soft sun-dried tomatoes
1/2 teaspoon Coarsely ground black pepper
For the Pesto Crostini
1 Baguette
1 Recipe pesto
PREPARATION:
Strip away and discard the tough stems and ribs from the kale. Coarsely chop the leaves. Put the garlic and about half of the leaves in a food processor. Pulse several times to chop. Add more kale a few handfuls at a time, pulsing with each addition, until all the leaves are finely chopped. Add the oil and salt. Process until smooth, scraping down the bowl once or twice. Add the cheese, sun-dried tomatoes, and black pepper. Pulse until the ingredients are well incorporated, adding more oil if needed. Adjust the seasonings to taste.
For the Pesto Crostini
Slice a baguette 1/3 -inch thick. Brush or spray with olive oil. Bake at 400°F until lightly browned on both sides, 8 to 10 minutes. Spread the pesto on the oiled side of the crostini.